"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Toffee Recipe

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This recipe for Toffee, by , is from Berning Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Berning
Added: Thursday, October 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/3 c pecans
3/4 c brown sugar (packed)
1/2 c margarine or 1 stick
1/2 c semi sweet chocolate pieces

Directions:
Directions:
Butter square 9x9 pan. Sprinkle pecans in pan. Melt butter in 2 qt sauce pan. Heat sugar and butter to boiling stirring constantly while sugar mix is boiling. Set timer 7 minutes, stirring constantly. Pour sugar mixture over pecans. Sprinkle with chocolate pieces. Cover with cookie sheet. After chocolate chips have melted spread over entire area.

 

 

 

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